Daszkiewicz Tomasz, Purwin Cezary, Kubiak Dorota, Fijałkowska Maja, Kozłowska Emilia, Antoszkiewicz Zofia
Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
Anim Sci J. 2018 Sep;89(9):1323-1330. doi: 10.1111/asj.13037. Epub 2018 Jun 20.
The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum-packaged and freezer-stored (-26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity. Vacuum packaging and low-temperature storage protected lamb meat against oxidative changes, and alleviated the adverse effects of oxidation on the color, aroma and taste of meat. It can be concluded that freezer storage (-26°C) of vacuum-packaged meat can help meet consumer demand for lamb meat products in periods when fresh meat is unavailable. However, it should be noted that long-term frozen storage induces undesirable changes in meat quality, including a decrease in water-holding capacity and taste intensity.
本研究的目的是确定经真空包装并在-26°C冷冻储存6个月和12个月的羔羊肉（胸腰最长肌）的品质变化。实验选用了12只卡缅涅茨长毛品种的雄性羔羊，饲养至106日龄。与鲜肉相比，解冻肉的特点是灰分含量较低、pH值较高、自然滴水损失和烹饪损失较大，且味道强度得分较低。真空包装和低温储存可保护羔羊肉免受氧化变化的影响，并减轻氧化对肉的颜色、香气和味道的不利影响。可以得出结论，在无法获得鲜肉的时期，真空包装肉在-26°C冷冻储存有助于满足消费者对羔羊肉产品的需求。然而，需要注意的是，长期冷冻储存会导致肉品质出现不良变化，包括持水能力和味道强度下降。
